Classic scones with jam & clotted cream
By Jane Hornby · bbcgoodfood.com
30 minMakes 8 scones
Tender, fluffy scones with a crisp exterior, served warm with jam and clotted cream.
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| prepPreheat oven to 220°C / 425°F (200°C / 400°F fan). | ||||||
| prepPlace baking tray in oven to heat. | ||||||
| 350 g self-raising flour, plus more for dusting | Mix flour, salt & baking powder | Combine wet & dry, fold until smooth | Shape, cut into 8 scones | Brush with beaten egg | Bake 220°C / 425°F, 10 min until golden | Serve warm with jam & clotted cream |
| 1 tsp baking powder | ||||||
| 85 g butter, cut into cubes | Rub in butter, stir in sugar | |||||
| 3 tbsp caster sugar | ||||||
| 175 ml milk | Warm milk, add vanilla & lemon juice | |||||
| 1 tsp vanilla extract | ||||||
| squeeze lemon juice | ||||||
| beaten egg, to glaze | ||||||
| jam and clotted cream, to serve | ||||||
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